NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.75 medium Yukon gold potato

1 cup green beans

0.5 tbsp extra virgin olive oil

1 tbsp lemon juice

1 tsp dried rosemary

0.25 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp lemon zest

PREPARATION

• 1

  Preheat oven to 400°F and dice the potato into 1/2-inch cubes.

• 2

  Toss potato cubes with 0.25 tbsp oil, half the salt, and half the rosemary, then roast on a parchment-lined sheet for 20 minutes until golden-brown.

• 3

  Season the chicken breast with garlic powder, remaining salt, pepper, and lemon zest.

• 4

  Heat the remaining 0.25 tbsp oil in a skillet over medium-high heat and sear the chicken for 6-8 minutes per side until the exterior is crispy and the center is cooked through.

• 5

  Steam the green beans in a small amount of water for 4 minutes until tender-crisp.

• 6

  Plate the chicken with the roasted potatoes and green beans, finishing with a drizzle of fresh lemon juice and the remaining rosemary.